2 pcs. No Name Parmesan Chicken
1 tube Refrigerated Pizza Dough
2 tbls. Pizza Sauce
1 tsp. Sundried Tomatoes – chopped
1 tsp. Kalamata Olives – chopped
1 tbls. Mozzarella Cheese
1 tsp. Fresh Basil – chopped

Cook parmesan chicken according to package directions. Remove chicken from the oven, cut each chicken breast in half and then cut into thin slices.
Unroll the dough and place on a cutting board. Lightly dust the dough with flour and roll the dough out into a slightly larger rectangle. Cut the dough into four equal size pieces.
On each piece of dough place slices of parmesan chicken (approximately ½ of a chicken breast on each). Top the chicken breast on each piece of dough with the following: pizza sauce, sundried tomatoes, olives, cheese, and fresh basil.
Lightly brush the edges of the dough with water. Fold the dough in half over the top of the chicken breast & toppings. Press and seal the edges of the dough.
Brush the top of each parmesan chicken pocket with a little olive oil, sprinkle with shredded parmesan cheese and parsley. Bake in a 375 degree oven for 14-17 minutes or until nicely browned.


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